Yes, I’m still working through the excess of peaches but this cobbler actually came about because of my son eating a dessert at a restaurant. About once a month we have a date night at the local country club where they entertain the kids with a movie and dinner while the adults have a nice meal alone. It’s a real treat for my husband and I. The meals for the kids are less than spectacular but truthfully, normal fare for what most kids are being fed in today’s society. My son is always quick to tell me about the amount of carbs he ate in the form of GMO laden popcorn, sugar sweetened lemonade, and usually deep fried chicken strips. I breathe deep and remind myself of the 80-20 rule and let it go.
Restaurant Dessert – UGH!
Sorry, I digress. (obviously I’m not completely letting it go . . .) Anyway, this last time our son joined us for dessert after the movie. What started as a nice family moment ended up a nightmare as the sugar and gluten from the fruit cobbler took their toll on my son (combined with the rest of the junk foods) and he turned into a kid-from-hell. Know that I don’t say that lightly but all of a sudden he was bouncing off the walls, couldn’t control the volume of his voice or really even his actions. We had to remove ourselves.
This is was just another example of what these foods end up doing in our bodies. As adults we don’t notice the effects as much and we have adapted to them. For kids, it’s really noticeable!
So, I needed to find a way to make a cobbler that my son would enjoy without turning into a kidzilla. Since I have lots of peaches, peach cobbler it was.
We really, really loved this recipe. It’s sweet, but not over-the-top. The combination of fats helped slow an insulin reaction. Using Pamela’s baking mix made it gluten free. Give it a try and let me know what you think.
Peach Cobbler Ingredients:
- ½ cup coconut sugar
- 1 Tbs. arrowroot
- ¼ tsp. ground cinnamon
- 4 cups chopped peaches (about 4-6 medium)
- 1 tsp. fresh lemon juice
- 3 Tbs. grass-fed pasture butter, softened
- 1 cup Pamela’s gluten free baking mix
- 1 Tbs. coconut sugar
- 1 tsp. baking powder for alternative grains
- ½ tsp. sea salt
- ½ cup dairy alternative
- Heat oven to 400 degrees.
- Mix ½ cup coconut sugar, arrowroot, and cinnamon in 2 quart saucepan. Stir in peaches and lemon juice. Cook, stirring constantly until mixture boils. Boil and stir for no more than 8 minutes while mixture thickens. Pour into ungreased 2 quart casserole dish.
- Cut butter into baking mix. Add 1 tablespoon coconut sugar, the baking powder and salt. Mix until it looks like fine crumbs. Stir in milk. Drop dough by six spoonfuls onto hot mixture peach mixture.
- Bake until topping is golden brown, 25-30 minutes. Let stand for 5 minutes before serving.
I’d love to hear what you think . . . please comment below.